Cheddar and ale soup

Method

1. Melt the butter in a large pan. Add the chopped onion and diced potatoes. Cover and cook over a low heat for 10-15 minutes until soft but not coloured.
2. Uncover and stir in the flour. Cook for 1 minute, stirring. Stir in the chicken stock,full cream milk and pale ale. Bring to the boil, cover and simmer for 10 minutes. Cool slightly, add the Worcestershire sauce and 1 tsp English mustard, then liquidise until smooth. Return to the pan and heat gently. Stir in 350g coarsely grated mature cheddar until melted, then season.
3. Serve in warmed bowls sprinkled with cooked, crumbled streaky bacon and chopped chives.